Adventure Begins in the Kitchen
Anyone who has ever been at my house in a hunger bind knows that I always have a package of frozen shrimp in the freezer. They only take minutes to thaw and even less minutes to cook. And I love them at any time of day.
Sautéing in a tiny bit of butter and over-sprinkling with spices has been my favorite preparation lately. Whether you’re eating them solo as a snack, along side a veggie or another protein for dinner, or on top of eggs or grits for breakfast – you really can’t go wrong.
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Every few days, a chill hits the air in Austin. And just like that I’m faced with a soup craving, every few days.
I’ve made a giant pot of beef soup twice this week because it’s cozy and filling without leaving you stuffed and sleepy. It’s really the perfect meal to have on hand these days, feeling appropriate for the occasional 30 degree night, 80 degree day, and all that falls in between.
And it’s simple, simple. Requiring little ingredients and even less skill, a recipe like this makes a compelling argument to ditch the can this winter!
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My entire life, I’ve been fooled into thinking that mashed potatoes take so long to make and are so special that they are a side reserved only for Thanksgiving and Christmas. And even after years of being one of the kitchen leads during the holidays {knowing that mashed potatoes are not tough} they still feel like a special occasion thing.
With that said, nothing particularly special happened today to warrant mashed potatoes. I’m about to finish my first restaurant project {the construction portion}. And I’m about to head to Italy for the trip of a lifetime. But nothing out of the ordinary happened that called for mashed potatoes today.
But as I wandered around Whole Foods after yoga {an atypical 40-ish minutes of wandering}, I kept thinking about potatoes. And not quite the holiday potatoes I’m accustomed to, but vegan potatoes with garlic chives that I would later confuse by pairing with a steak. Vegan potatoes with garlic chives that my steak-eating roommate said was the best part of his meal.
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One of the first {current} roommate memories I have involves an empty house, an empty fridge, and one quart of marinated slaw from Zoe’s Kitchen. One bite turned into ten. And ten bites turned into my first Max apology. Since then, I think about that marinated slaw on the regular.
They also have a chicken pita on their menu that is as simple as a pita filled with grilled chicken and marinated slaw – I love it. I had it for lunch today and recreated it tonight for dinner. So really, I love it, love it.
Dressing is from this recipe.
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